Abstract/Description

Objectives: In Vietnam, pork accounts for 75% of total meat consumed by
households. However, pork may contain high levels of microbial contaminants such
as Salmonella and Escherichia coli which can cause harm to consumers. We
conducted the first risk assessment for salmonellosis risk through boiled pork
consumption in Hung Yen, Vietnam.
Method: A total of 646 samples were collected repeatedly from pig farms (36),
slaughterhouses (26) and pork shops (108) in Hung Yen between April 2014 and
February 2015. Cooking and consumption behaviour were studied through focus
group discussions. Data were used for a quantitative microbial risk assessment
(QMRA) to estimate the salmonellosis risk from boiled pork consumption using
@Risk. Published data on reduction and cross-contamination of Salmonella during
cooking were also used for the assessment.
Results: Overall Salmonella prevalence at pig farms, slaughterhouses and pork
shops were 36.1%, 35.3% and 34.2%, respectively. Salmonella contamination in pork
sold at market was 44.4% and an average concentration of 7.4 MPN/g was recorded.
QMRA results for Salmonella show a high risk of incidence for the assessed
population. The risk in different level of urbanization, and sensitivity of factors are
being analysed.
Conclusion: High Salmonella contamination in pork aligned with QMRA results
demonstrate the health risks for consumers. Feasible mitigations to improve hygiene
practices are required to reduce the risk for the consumer.